Directions

Using an electric mixer, beat the egg whites and cream of tartar until frothy. Gradually add the sugar, 1 tablespoon at a time, beating until incorporated. Continue beating until stiff, glossy peaks form, 2 to 3 minutes; beat in the vanilla.

Spoon 24 level tablespoons of the meringue onto the prepared baking sheets, spacing them 2 inches apart. Place 1 peppermint candy in the center of each meringue and press it down very slightly. Top each peppermint candy with another Tbsp meringue, spreading it over the candy to completely cover and seal it in.

Bake until the meringues are firm and dry, 60 to 70 minutes. Let cool for 15 minutes before serving.